Chewy in the middle, crunchy on the outside rich chocolate fudge brownies! This recipe can also be used to make brownie pops!
TIP: The secret to a perfect brownie is to leave the mixture in the baking tray for about 30 minutess before cooking, this will create a skin that gives the brownies the perfect surface (this tip also works for macaroons).
- 4 oz Butter
- 6 oz Dark Chocolate
- 8 oz Caster Sugar
- 1 tsp Vanilla Essence / Extract
- 2 Beaten Eggs
- 5 oz Plain Flour
- 1 oz Icing Sugar
Grease a foil lined baking tray with oil or margarine (don't be tempted to stick into a tray without foil, this is a very sticky recipe)! Once done, pop a saucepan of water on to boil, and put the butter and chocolate into a heatproof bowl.
Stir the butter and chocolate until melted to a runny consistency and take off the heat.
Add the sugar and stir.
Add the teaspoon of vanilla essence and stir.
Add in the beaten eggs and stir again.
Finally add the flour and stir in.
Your brownie mixture should look like this!
Pop the brownie mixture into your baking tray and *Leave for 30 mins before cooking* - this creates a skin on the brownies, you should be able to touch the brownies without the mixture sticking to your finger. At this point you can preheat your oven to 180 oc / 350 of / Gas Mark 4.
Bake for about 25-30 minutes - the brownies should still be gooey and fudgey in the middle! Once baked, turn onto a tray and cut out the shapes you require before cooling.
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